This month, we’re celebrating our families, friends, staff, and community members of Hispanic and Latino heritage. We’ve gathered nine traditional recipes from our staff members, featuring dishes that have been passed down through their families for generations. Visit our Hispanic Heritage Month display near the Cheese Department to find ingredients for many of these recipes, along with physical recipe cards for each dish. Read on to discover nine classic Hispanic and Latino recipes!
Servings: 6-10
Prep time: 15 mins
Total time: 45 mins
Ingredients:
Instructions:
Have the cake pan you will use for baking or pressure cooking the flan ready.
Next, place the sugar in a pan over medium-heat. Stir the sugar until it melts and turns golden brown, keeping a close eye on it so it doesn’t burn. Once ready, immediately drizzle it into the cake pan, ensuring the bottom and 1/5 inch along the side is covered. Do this by picking up the pan and turning it in multiple directions to let gravity do the work or use a spoon to quickly spread it before it hardens. If you need more coverage, melt another batch of sugar.
For the base, add the eggs, vanilla, whiskey/brandy, and condensed milk to a blender. Use the empty condensed milk 14 oz can to measure 14 oz of milk and pour that in. Blend mixture until smooth. Pour the mixture into your cake pan with the melted sugar base. You may hear the hardened sugar crack, that is ok. Cover with foil.
Bake for 35 minutes at 350°F or use an Instapot with 1 inch of water and a steam stand, setting the pressure cooker to high for 20 minutes with natural pressure release. Let cool on the counter, then chill in the fridge for a minimum of 4 hours.
Note: 1. You must bake covered with foil or a lid so that it locks in steam. 2. When about to flip to serve, use a knife to release the sides that may be stuck, and give it a shake until you see it jiggle. Place a plate over the top, flip, and voilà. 3. My grandmother and mother used a pan that they removed the handle from to avoid pouring the sugar into a new baking pan. Game changer.
Servings: 4
Prep time: 5 mins
Total time: 25 mins
Ingredients:
Instructions:
Combine rice and oil in a pot with a well fitting lid.
Heat over medium-low heat, stirring very frequently, until the rice is turning golden brown and smells nutty.
Add remaining ingredients and stir.
Turn heat up to bring to a simmer.
Once bubbling, put on the lid, turn heat all the way to low, and cook for 15 minutes.
After 15 minutes, turn off the heat and leave the lid on for an additional 10 minutes to finish steaming.
Fluff with a fork and serve.
Servings: 6-8
Prep time: 1 hour 5 mins
Total time: 1 hour 15 mins
Ingredients:
Instructions:
To make the marinade, mix the olive oil and spices.
Add chicken to the marinade, mix, and marinate at least 1 hour in the fridge.
Heat pan, add a little olive oil, once hot add chicken and cook about 8 mins, turning about half way so they cook evenly, until no longer pink. Cooking time depends on how thick the chicken strips are, thinner = less time.
Once done cooking, squeeze some fresh lime if you like.
Serve with tortillas, guacamole, sour cream and/or shredded cheese.
Servings: 4-6
Prep time: 20 mins
Total time: 2 hours 30 mins
Ingredients:
Garnish:
Instructions:
Trim off excess fat of stewing pork and pork neck bones. Cut into 2-3 inch pieces if possible.
Place in a large bowel with cold water and rinse well. Place meat in a 6qt pan and cover with cold water.
Water level must be approx. 6 inches above submerged meat. Add onion, 4 garlic cloves and salt (1 to 2 tablespoons) to the pot. Bring to a fast and hard boil,then reduce heat to a gentle boil. After approx. 15 min of gentle boiling. Remove and scoop off the gray foam that has appeared on the top. Taste for salt, if more is needed, add to your taste and boil the meat for 1 to 1 ½ hours or until meat is tender.
Open the cans of hominy and drain the liquid. Give it a quick rinse, reserve half a cup of the hominy, and add the hominy to the broth.
In a blender mix the chiles anchos, the remaining 4 garlic cloves, some salt, the ½ cup of hominy, 1 cup of the meat broth and the tomato. If you want your pozole spicy add the chile the arbol as well, otherwise you can omit it. Blend until smooth. Be careful when blending with the hot broth as this can cause pressure in the blender.
Add the sauce into the pot and let everything simmer for 30 more minutes.
Serve the pozole in a bowl, and garnish with cabbage, onion, radishes. Serve on the side lime wedges and tostadas.
Servings: 4-6
Prep time: 20 mins
Total time: 5 hours
Ingredients:
Instructions:
In a deep pot over medium heat, heat the olive oil.
Sauté the onion until soft and translucent, but not brown. Remove cooked onion from the pot.
Add the meat and brown nicely. Once the meat is brown, add the onion and the can of red chile sauce.
Let it simmer for about 20 minutes, then transfer to the crock pot.
Cook in the crock pot for 5 hours on high or 7-8 hours on low.
Serve with red or white rice.
Servings: 4
Prep time: 10 mins
Total time: 10 mins
Ingredients:
Instructions:
Puree the tomatoes, onion, bouillon, 2 cups of water/broth and garlic in the blender. Set aside.
In a pan, preheat 3 tbsp. of vegetable oil to medium-hot. Add the noodles and stir to coat with oil. Continue stirring until the fideo pasta has turned golden brown and a few strands have turned deep brown. Browning the noodles adds depth of flavor to the soup.
When the noodles are browned, add the reserved mixture and add the remaining 4 cups of water/broth and stir.
Bring the soup to a boil at medium heat and then cover with a lid and cook for 10 minutes or until the pasta is soft but not mushy.
Adjust with salt to taste.
You can garnish with queso fresco, avocado cubes, and my favorite, pickled jalapeños.
Servings: 4-6
Prep time: 15 mins
Total time: 35 mins
Ingredients:
Instructions:
In a pan with water, boil the nopales with a small amount of salt and onion for about 20 minutes.
Turn off the pan and rinse the nopales with cold water. Let them sit until the nopales cool off or rinse them with ice water.
In a bowl, mix the nopales, chopped tomatoes, chopped onion and cilantro. Set aside.
In a small bowl mix the olive oil, the lemon juice, the pinch of crumbled oregano, salt and pepper. Pour the mixture over the nopales.
Refrigerate for about 1 hour and serve.
You can add crumbled Mexican fresh cheese when serving. You can serve them on tostadas or eat them with corn chips.
Servings: 4
Prep time: 10 mins
Total time: 20 mins
Ingredients:
Instructions:
Place tomatillos, onion and garlic in a medium heat skillet. Keep turning your tomatillos and garlic to get an even roast until they are soft and roasted, about 18 to 20 minutes. However, garlic cloves will roast faster so remove them and add to your blender or food processor after just a few minutes.
In a separate skillet or over the open fire, toast the chile de arbol peppers as evenly as possible. It takes about a minute. Make sure to not burn them or your sauce will have a bitter taste. Remove the stems once they are roasted.
Process tomatillos, onion, peppers, garlic and salt in a blender until a slightly chunky sauce forms. You can add some water in case it is needed and if you want it on the smoother side.
This salsa will last up to 3 days refrigerated in an airtight container.
Servings: 1
Prep time: 5 mins
Total time: 5 mins
Ingredients:
Instructions:
Squeeze the chamoy to coat the rim of a tall glass.
Add tajin to a small plate and press the top of the glass into it to create a tajin rim.
Fill the glass with ice and add the tamarindo, mangonada, and lime juice.
Gently stir to combine. Enjoy!
